Trego's Mountain Ear

"Serving North Lincoln County"

Category: Recipes

  • Corn on the BBQ

    I like cooking my corn on the BBQ. Especially during hot summer days! This is a great method to cook it. Keeping part of the husk helps prevent it from burning the kernels and it turns out tender and juicy. They can even be made up in advance so it’ll get you out of the kitchen sooner. Try it for your next summer get together!

    • Ears of corn
    • Peel back husks, remove hair and the outside husks, but keep several around the corn leaving them connected.
    • Butter each cob
    • Salt and Pepper to taste
    • Put tender husks back around corn
    • Wrap in tin foil
    • Put on BBQ for 10-15 minutes, turning occasionally. Enjoy!

  • Green Chile- A Recipe from Trinidad

    One of the fun things about Trinidad, Colorado was the preponderance of foods that you just don’t find in the northwest.  This one, from the St. Joseph church cookbook, shows chile without a single bean.

    1 ½ lb. pork or beef
    2 cloves garlic
    2 Tbsp flour
    1 small can green chiles

    Dice meat and fry.  When browned, add minced garlic and flour.  Stir and brown.  Add chopped green chiles, stir.  Add enough water to cover and cook as you would gravy.

    A simple recipe, and green chile is an experience worth repeating.  As with the other Trinidad recipes, it might be good to start with a can of green chiles marked mild.  If that’s OK, move on up to the hot.

  • Chicken Wild Rice Casserole

    Chicken Wild Rice Casserole

    Another recipe out of Colorado:

    2 c. cut up cooked chicken
    1 1/2 -2 c. cooked wild rice
    1/4 c. chopped green pepper
    10 1/2 oz can cream of mushroom soup
    1/2 soup can of milk
    salt and pepper

    Heat oven to 350 degrees. Mix ingredients together. Place in greased 2 quart baking dish. Bake 30 minutes. Serves 6.

  • Mexican Cornbread

    In the mid-eighties, I taught at Trinidad State Junior College, where I learned that the names Carson, Bowman and Simpson belonged to Hispanic students.  I recollect one beginning student hanging back at the end of class, to ask “Mr. McCurry, did you notice that we were the only white people in this class?”  I hadn’t noticed – I’ve known my students as individuals rather than by race.  Anyway, this recipe comes from Trinidad, Colorado – the notes say it was from Mary DeKleva, and I can’t say if it’s cultural appropriation of not.

    1 cube melted oleo
    1 cup yellow cornmeal
    1 cup white flour
    1 tsp baking powder
    ½ tsp baking soda
    2 tbsp sugar
    2 eggs
    1 cup buttermilk
    1 can hot diced green chili
    1 cup american cheese grated and melted

    Mix ingredients together.  Bake in 350 degree oven in a 9 x 9 pan, for forty minutes.

    A suggestion for lightweights might be to start with a can of mild diced green chili – southern Colorado and northern New Mexico have a tendency for some downright hot peppers in the food.  I learned to enjoy it, but I was never sure the delicacies weren’t a test my students gave me.  “Try this, Mr. McCurry – my grandmother made it.”

  • Rhubarb Bars

    Rhubarb Bars

    Rhubarb Bars

    • 3 cups rhubarb, cut up
    • 1 1/2 cups sugar
    • 1/4 cup water
    • 2 tbsp cornstarch
    • 1 tsp vanilla

    Dissolve cornstarch in cold water. Add sugar and rhubarb, cook until thick. Add vanilla. Set aside.

    Crust and topping

    • 1 1/2 cups oatmeal
    • 1 1/2 cups flour
    • 1 cup (or less) brown sugar
    • 1 cup margarine
    • 1/2 cup nuts (optional)

    Mix all together until crumbly. Pat 3/4 mixture in a 9×13 pan. Pour rhubarb mixture over crumbs, sprinkle the rest of the crumbs over the rhubarb mixture. Bake at 375 degrees F. for 30-35 minutes.

  • Rice Krispy Treats with a flair

    Rice Krispy Treats with a flair

    This summer sweet is a great little treat. It’s easy to make and you don’t have to bake.

    • On low heat, boil 1 cup sugar and 1 cup light karo syrup until sugar dissolves and remove from heat. Then mix 1 cup peanut butter until smooth. (Be sure not to overcook or they will turn out rock hard)
    • Stir in 6 cups rice krispies until fully coated. Press into a 9×13 pan.
    • In a separate pan, melt 1 cup chocolate chips and 1 cup butterscotch chips. Spread over rice krispies.
    • Let cool and serve. Enjoy!